食品科学 ›› 1993, Vol. 14 ›› Issue (7): 22-27.
• 食品科学 • 上一篇 下一篇
黄慧淑
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HUANG Hui-Shu
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摘要: 对藏花素的稳定性进行了一系列研究,实验证明,加入稳定剂EDTA—Na2的藏花素能获得可靠的稳定效果,即使在其原来不适介质中也能有较好的稳定性,使之应用范围扩大,提高了使用价值。
关键词: EDTA&mdash, Na2, 藏花素, 稳定性, 稳定剂
Abstract: The Stability of Crocin was Studied Systematically . The results showed that the Crocin would be stable even in the unfit medium. when the Stabilizer EDTA-Na2 was added. The application of Crocin was extended and its using value was improved.
Key words: EDTA-Na2 Crocin Stability Stabilizer
黄慧淑. EDTA对藏花素的稳定效应[J]. 食品科学, 1993, 14(7): 22-27.
HUANG Hui-Shu. The Stability Effect of EDTA-Na on Crocim[J]. FOOD SCIENCE, 1993, 14(7): 22-27.
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